Hand selected, and aged by DeBragga, this is one of the finest steaks on th..

$91.95

Dry Aged Beef

At DeBragga, we believe that the finest expression of beef comes after it has been properly dry aged. No matter what grade or what breed, dry aging concentrates and develops the ultimate flavor of beef. When a Rib, or a strip, or a shortloin, is dry aged, the meat is left on a shelf for a period of time in a room where the temperature is around 36 degrees fahrenheit, and there is constant airflow surrounding each piece. We have found that the minimum amount of time to dry age beef and obtain good results is 28 days. With a higher fat content, we have aged beef for as many as up to 60 days with outstanding results. What occurs in dry aging is threefold. The humidity in the meat evaporates. Again, depending on the fat marbling (fat), we will lose between 10 -15% of the weight of the meat muscle while it is dry aging. The meat becomes more tender due to the slow, temperature- controlled aging of the beef over at least four weeks time. Most importantly, the flavor develops as the beef ages, becoming more minerally, slightly nutty, and more concentrated beef flavor due to the actual transformation of the fat and muscle. The changes actually come from enzymatic reactions induced by this method of open air dry aging. This is very similar to what occurs when making great cheeses, or wines, or cigars.

The rarest and most expensive beef we offer is this outrageously marbled 109 rib cut from the American Wagyu that we dry age for over 30 days. This beef, raised naturally without hormones and antibiotics, is grain finished for over 450 days.

This is not just a Prime Rib; this is DeBragga's finest American Prime 7-rib beef roast that's been dry aged for 45 days to bring out the true complex flavor of fine dry aged beef. It's the best beef we can enjoy in America. A holiday classic for generations, we also include a carving knife and fork, a DeBragga apron, and Fleur de Sel sea salt in this amazing gift set.

Dry aged beef combines with our best, hand select ground beef to create a dry aged burger blend that is perfect for your backyard barbecue. The flavor is rich and slightly nutty thanks to beef that’s been dry aged for at least 28 days. This is DeBragga’s own burger blend, custom-made for you.

Dry aged hamburger consolidates with our best, hand select ground meat to make a dry matured burger mix that is ideal for your terrace grill. The flavor is rich and marginally nutty because of meat that is been dry matured for no less than 28 days. This is Debragga's own particular burger mix, specially crafted for you.